# What You'll Need:
→ Meats
01 - 1 lb cooked pork ribs, meat removed from bone and shredded
→ Pasta
02 - 10 oz elbow macaroni
→ Vegetables
03 - 1 small red onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
→ Sauce
06 - 1 1/4 cups barbecue sauce
07 - 1/2 cup chicken broth
→ Dairy
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup shredded mozzarella cheese
→ Seasonings
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp black pepper
12 - 1/4 tsp salt
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Sliced green onions
# Directions:
01 - Preheat the oven to 375°F.
02 - Prepare the elbow macaroni according to package instructions. Drain and set aside.
03 - In a large oven-safe skillet over medium heat, sauté the chopped red onion and diced bell pepper for 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Stir in the shredded pork ribs along with smoked paprika, black pepper, and salt. Heat through for 2 minutes.
05 - Add the barbecue sauce and chicken broth to the skillet. Stir well and allow to simmer for 3 minutes.
06 - Fold the cooked macaroni and half of the shredded cheddar cheese into the skillet mixture until evenly incorporated.
07 - Sprinkle the remaining cheddar and all the mozzarella cheese evenly over the top.
08 - Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is bubbly and golden brown.
09 - Allow the dish to rest for 5 minutes before garnishing with chopped parsley and sliced green onions. Serve warm.
